Description
Delight in these rich and creamy mini coffee cheesecakes perfect for coffee lovers. Featuring a buttery graham cracker crust and a smooth coffee-infused cream cheese filling, these individual-sized treats are easy to bake and elegantly topped with whipped cream and cocoa powder or chocolate shavings.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 2 tbsp strong brewed coffee (cooled)
- 1/2 tsp vanilla extract
Topping
- Whipped cream
- A dusting of cocoa powder or chocolate shavings
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) to ensure it’s ready for baking. This temperature is perfect for gently setting the crust and baking the cheesecake without cracking.
- Mix Crust Ingredients: In a bowl, thoroughly combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened and holds together when pressed.
- Form and Bake Crust: Press the crumb mixture firmly into the bottoms of a lined muffin tin to create an even crust layer for each cheesecake. Bake for 5 minutes, allowing the crusts to set. Remove from oven and let them cool completely to prevent sogginess.
- Make the Filling: In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. This ensures a silky texture for the cheesecake.
- Add Flavorings and Egg: Incorporate the egg, cooled strong brewed coffee, and vanilla extract into the cream cheese mixture. Mix until fully combined, creating a coffee-infused filling.
- Assemble Cheesecakes: Spoon the cheesecake filling over the cooled crusts, filling each muffin cup about three-quarters full to allow room for gentle rising.
- Bake the Cheesecakes: Bake in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking to maintain creaminess.
- Cool and Chill: Remove cheesecakes from the oven and let them cool completely at room temperature. Then refrigerate for at least 2 hours to firm up and develop flavors.
- Top and Serve: Before serving, garnish each mini cheesecake with a dollop of whipped cream and a dusting of cocoa powder or chocolate shavings for an elegant finish.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Use strong brewed coffee to enhance the coffee flavor; allow it to cool before adding to the filling to prevent curdling.
- Do not overbake the cheesecakes; centers should be slightly jiggly to ensure creamy texture.
- Refrigerate cheesecakes for at least 2 hours or overnight for best flavor and texture.
- Graham cracker crumbs can be substituted with digestive biscuits or Oreo crumbs for a different twist.
- To speed up crust cooling, you can chill it in the fridge after baking.
